Linda Battaglia arrives at her bakery every morning at 7:30. She could sleep in, but then she wouldn't have time to roll every cannoli shell by hand, fill them with freshly made ricotta, and prepare the other 50 to 75 traditional items she and her team bake fresh daily. These recipes extend a legacy set forth more than 40 years ago by Romano Leonardi, who passed the eatery on to Linda and her mother in 2000. These Old World baked goods and techniques have earned a loyal following in the community and profiles on the WKBW morning news.
A bright glow spreads across the bakery's glass cases lined with cream and ricotta puffs, napoleons, and mousse-filled éclairs made that very day. The cookie selection includes fig and chocolate-ball varieties and almond and anise biscotti, all of which can be shipped across the country. Clients can work with the bakers to design a specialty wedding cake topped with newlywed figurines dancing, holding hands, or folding one another's laundry.
Ying's Wings & Every Thing has been a family-owned restaurant since 1988, and ever since its menu has satisfied a diverse range of appetites by presenting international and American favorites. This menu is as long as the line at the last DMV on earth, with cuisine derived from countries all over the world. Originating as a Chinese restaurant, its multitalented chefs soon expanded their repertoire to include specialty pizzas, submarine sandwiches, and hearty half-pound Angus beef burgers, as well as Greek food and tacos. Buckets of their namesake buffalo wings simmer in seven different toppings, such as honey mustard, barbecue, or garlic parmesan, and the restaurant is open until 4 a.m. from Monday to Friday, allowing astronomers to do research while they feast on mozzarella sticks, known by them as breaded mini telescopes.
Each morning at 7 a.m., Justin Brandon and his mother, Joan, open the doors of Bertha's Diner—the cozy North Buffalo restaurant they took over from former owners Ken and Liz Kerr. The spot "oozes with charm and delicious food," according to one Buffalo News writer, who savored breakfast items including fresh blueberry banana bread, pancakes that were "cooked to perfection," and "heavenly hash, obviously made in the kitchen from real corned beef." When lunchtime rolls around, the kitchen crafts delicious eats such as tuna melts and meatloaf sandwiches smothered in gravy. Images of Elvis, Marilyn Monroe, and other 1950s icons decorate the walls alongside a giant 45 rpm record. Bertha's Diner is open until 3 p.m. except for Friday, when they are open until 8 p.m. for fish fries. They open at 8 a.m. on Sundays.
The chefs at Orchid Asian Bistro borrowed recipes from Japan and Thailand to build a menu bursting with flavor. They slather teriyaki sauce atop pieces of shrimp and simmer crispy red snapper in a thai chili sauce. Fresh pineapple finds its way into bowls of fried rice and a chicken entree doused in sweet and sour white sauce. The chefs also incorporate fruit into the eatery?s special sushi rolls, wrapping seaweed around mango and white fish tempura, and sprinkling toasted coconut atop a shrimp tempura roll.
Canvas@1206's comforting American fare accompanies a wealth of spirited drinks and live musical performances. In the evening, amours and amigos cluster together, sipping libations, nibbling on salads and sandwiches, and sharing appetizers such as a creamy baked brie. Cofounders Dawn Kirchmeyer and Steve McCarthy merged their mutual love for food and entertainment to create memorable meals scored by jazz and acoustic performances. Going beyond the bounds of the interior space, each in-house performance streams live on the restaurant's radio app. Canvas@1206 also keeps patrons stimulated with breakfast offerings and complimentary WiFi.
Though the eponymous Johnny Tiranno no longer runs Johnny’s Meats, his legacy lives on in the specialty shop’s italian sausage recipes. Mike, Johnny’s stepson and the current owner, still makes the links and patties with his stepfather’s special blend of high-quality meat, imported cheeses, and spices, which first delighted palates in 1946. The meat supplier stocks more than sausages, however. The display cases also house juicy steaks, chicken cutlets, lamb, and seafood, mostly imported from the Midwest. For something to complement these high-quality meats, customers can browse assorted side dishes, such as twice-baked potatoes, verdant salads, and cheeses.